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Lamb steaks with crushed peas and mint

Lamb steaks with crushed peas and mint


This dish is summer on a plate — it works really well on the barbecue too

  • Feeds 4 Feeds 4
  • Ready in 1 hour

Each serving contains

  • Energy
    2041kj 489kcal
  • Fat
    High 42%
  • Saturates
    High 67%
  • Sugar
    Low 42%
  • Salt
    Low 42%

% of adult’s reference intake | Carbohydrates per serving : 16g


  • 375g Co-op lamb leg steaks, trimmed of fat
  • Juice and zest of 1 lemon
  • 2 cloves garlic, crushed
  • 11/2 tbsp Co-op olive oil
  • 1/2 tsp dried chilli flakes
  • 500g Co-op British fresh peas (podded weight)
  • Handful mint, finely chopped, plus a few leaves (optional)
  • 4 tbsp Co-op reduced fat crème fraîche
  • 80g Co-op Feta, crumbled


  1. Put the lamb leg steaks in a roasting dish
  2. Mix the lemon juice with half the zest, the garlic, olive oil and chilli flakes, then season and pour over the lamb. Leave to marinate for 30 mins
  3. Heat a griddle pan over a medium-high heat
  4. Lift the lamb out of the marinade, shake off any excess and cook the steaks for 21/2 mins on each side
  5. Remove from the pan and rest for 8 mins
  6. While the lamb is resting, cook the peas in boiling water for 3 mins, until just tender
  7. Reserve a third of the peas and pulse the rest in a food processor with the mint and crème fraîche until you have a coarse texture
  8. Tip into a bowl, season and add the reserved peas
  9. To serve, spread the crushed peas over the base of a serving platter, thinly slice the lamb steaks and lay on top
  10. Garnish with the rest of the lemon zest, a few extra mint leaves, if using, and the Feta